Peppermint Patty Porter - Beer Recipe - Brewer's Friend

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Peppermint Patty Porter

183 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Winter Seasonal Beer
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Cold War Brewing
Calories: 183 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Thursday August 16th 2018
1.060
1.011
6.5%
25.7
44.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 77.5%
500 g American - Caramel / Crystal 60L500 g Caramel / Crystal 60L 34 60 7.8%
350 g American - Dark Chocolate350 g Dark Chocolate 29 420 5.4%
250 g American - Caramel / Crystal 120L250 g Caramel / Crystal 120L 33 120 3.9%
250 g German - Carafa III250 g Carafa III 32 535 3.9%
100 g American - Roasted Barley100 g Roasted Barley 33 300 1.6%
6,450 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 25.27 50%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 5 min 0.45 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 0 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.4 L Sparge -- 67 °C 60 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 20
Mash volume with grains 24.3
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 16.3 L) 17.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 23
Total: 37.4  
Equipment Profile Used: System Default
 
Notes

After primary finished, XFR to secondary. Add 250 g rum soaked roasted cacao nibs, 2 vanilla beans for 2-3 weeks. Add 1/2 oz rum soaked oak chips for final 1 week.

Add 1/2 cup peppermint schnapps to bottling bucket.

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  • Last Updated: 2019-11-04 22:18 UTC